- 8 veal shanks
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 shallots, chopped
- 1 1/2 cups carrots and celery diced
- 1 bay leaf
- 6 tablespoon flour
- 1 tablespoon celery salt
- 2 tablespoon dried oregano
- 2 tbsp. dried thyme
- 1 1/2 cups dry red port
- 2 cups of chicken broth
- 1 can of 796 ml tomatoes
- 3 tbsp. of Grand Marnier
- 1 c. lemon zest, blanched grated
- 4 tbsp. fresh basil, finely chopped
- 1 tbsp. orange zest, blanched and grated
- Salt & pepper
- 3 tbsp. chopped parsley, finely chopped
- 3 tbsp. fresh basil, finely chopped 3 shallots, finely chopped
- 1 tbsp. orange zest, blanched and finely chopped
- In a saucepan, melt the butter in the oil, then sweat the shallots for 3 minutes. Reserve
- In a plate, combine the flour, celery salt, oregano and thyme. Roll the legs in this mixture making sure they are generously covered.
- Grill the floured shanks in the pan for 5 minutes on each side of the vegetables. Remove the hocks from the pan. In this same saucepan, sauté the vegetables.
- Preheat the oven to 300 ° F.
- Deglaze the pan with the porto. Let reduce 3 minutes. Wet with broth and reduce for 3 minutes.
- Add the tomatoes and their juice and the bay leaf with a wooden spoon. Add hocks and shallots reserved. Cover and bake for 3 hours.
- Stir in Grand Marnier, zest and basil. Cook another 1 hour.
- Mix gently the ingredients of the gremolata. Chop and stir to blend the flavors.
- Place a shank on the plate and add some gremolata on it.